Triple Chocolate Mousse Sundaes

• 1 (2 7/8 ounce) dark chocolate mousse mix
• 23 cup cold milk
• 1 13 cups hagen-dazs chocolate ice cream
• 12 cup chocolate fudge topping
• 12 fresh raspberries
• 36 sliced almonds

1. Prepare mousse mix as directed on package, using 2/3 cup milk.
2. Spoon about 1/3 cup mousse onto center of each of 4 dessert plates.
3. Using back of spoon, shape each inot shell about 3 1/2 inches in diameter, building up the edges slightly.
4. Chill mousse shells in freezer for at least 15 minutes.
5. Meanwhile, place almonds in nonstick skillet; roast over medium heat 5-7 minutes or until lightly browned, stirring occasionally.
6. Cool.
7. To assemble, fill each mousse shell with about 1/3 cup ice cream.
8. Spoon hot fudge topping over ice cream.
9. Place 3 raspberries, evenly spaced, around edge of ice cream.
10. Arrange 3 sliced almonds around each raspberry to form flower.
11. Serve immediately.
12. Shells can be made the day ahead and stored covered in the freezer.

cold milk, hagendazs, chocolate fudge topping, fresh raspberries, almonds

Taken from www.food.com/recipe/triple-chocolate-mousse-sundaes-161125 (may not work)